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Dude, Mark, the Deba selection is sparse! You gotta get a solid Deba in there. Something a Sushi Chef could love. Traditional Single Bevel with a good grind and solid heat treat in White #3 or Blue #2.

Ya I have noticed that about the deba page. Also I was looking into the Kikuichi Deba and thought that I never really heard of SK steel, how does it handle compared to a white or blue steel blade?

_________________"You are what you repeatedly do. Excellence, therefore, is not an act but a habit." - Aristotle

burkecutlery

Post subject: Re: Deba recommendation?

Posted: Wed Aug 08, 2012 8:15 pm

Joined: Wed Apr 25, 2012 2:55 pmPosts: 473

SK is basically White steel with less carbon a higher tolerance for impurities, Sulphur and Phosphorus. So it might react in stinky ways or take a funky patina, and edge holding might be less than ideal, but it is very tough and low carbon content. A Deba does not have to be polished razor sharp since it has to go through fish skin and whatnot, and it will not hit reactive foods, because all it will ever see is fish. Toughness helps for cutting heads off fish without chipping.

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